The Trinidad Aromatic

Ingrédients

• 60 ml aged rum
• 30 ml sweet vermouth
• 15 ml Angostura Aromatic Bitters
• 10 ml crème de cacao
• 2 dashes orange bitters
• 1 sugar cube

Préparation

1. Place the sugar cube in a mixing glass and muddle gently.
2. Add Angostura Aromatic Bitters to the sugar and stir to combine.
3. Add aged rum, sweet vermouth, and crème de cacao to the mixing glass.
4. Fill the mixing glass with ice and stir for 45 seconds until properly chilled.
5. Strain into the prepared glass over a large ice cube.
6. Express orange zest oil over the surface and add two dashes of orange bitters.

Serve in a rocks glass with a single large ice cube. Garnish with a twisted orange peel positioned on the rim and a Luxardo cherry speared on a cocktail pick resting across the glass. Present with the orange zest expressed tableside for aromatic enhancement.